acerola
Fruit
Is acerola high in polyols?
Find out whether acerola is high or low in polyols, see its exact rating, and check its FODMAP, salicylate, oxalate and diet compatibility all in one place.
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Sensitivity notes
Why polyols food checker matters
Polyols (sugar alcohols) are found naturally in some fruits and vegetables, and are used as artificial sweeteners. They're poorly absorbed and can cause digestive symptoms, especially in IBS sufferers.
- Avoid sugar-free products with sorbitol, mannitol, xylitol, maltitol
- Stone fruits are naturally high in polyols
- Cooking doesn't reduce polyol content
Triggers
Diets
Serving size, prep, and portion notes for acerola
Acerola is one of the most vitamin C dense foods on the planet, carrying roughly 1,500 to 4,500 mg per 100 g against an orange's 50 mg or so. The trigger story is what rides along with that: acerola grades high in salicylates (D), moderate in oxalate, FODMAPs and excess fructose, and it is a moderate histamine liberator even though the fruit itself is low in histamine. Because the fresh berry spoils within days, almost nobody eats it fresh. It reaches you as juice, freeze-dried powder or the "natural vitamin C" in a supplement, and those concentrate the salicylate load along with the vitamin C.
Watch for
High in salicylates (graded D), so it belongs with the fruit that reliably provokes people on a salicylate-restricted plan even though it is rarely on anyone's suspect list / Freeze-dried acerola powder is the practical exposure: a teaspoon represents many berries, so the salicylate dose per serving is far above what a few fresh fruit would give you / Check the label on vitamin C tablets, greens blends and immunity gummies. "Natural vitamin C from acerola" is extremely common and is an unlabelled salicylate source if you react to them / Moderate histamine liberator (C) while the fruit itself grades low in histamine (A), so flushing or itching can show up without any histamine load in the food / Moderate on FODMAPs, excess fructose and oxalate (all C), which mostly matters for acerola juice rather than a handful of fruit
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Polyols Guide
Everything you need to know about polyols sensitivity and smart food choices.
Polyols (sugar alcohols) are found naturally in some fruits and vegetables, and are used as artificial sweeteners. They're poorly absorbed and can cause digestive symptoms, especially in IBS sufferers.
Sensitivity varies widely. What triggers one person may be fine for another. Track your reactions to find your personal threshold.
These foods are generally well-tolerated for Polyols sensitivity:
View all safe options
These foods have moderate levels and may be tolerated in small amounts:
These foods are high in polyols and may trigger symptoms:
View full list
If you're sensitive to Polyols, consider these strategies:
- 1Avoid sugar-free products with sorbitol, mannitol, xylitol, maltitol
- 2Stone fruits are naturally high in polyols
- 3Cooking doesn't reduce polyol content
- 4Avocado portion size matters - small amounts may be fine
- 5Cauliflower and mushrooms are common triggers
Pro tip: Keep a food diary to track your reactions. The Triggerbites app makes this easy with automatic pattern detection.
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Get the AppFAQ
Is acerola high in Polyols?
Polyols: higher signal - consider smaller servings or swaps.
Can I still eat acerola if I'm sensitive to Polyols?
Best to avoid or test carefully with a small amount.
What else should I check?
Check Salicylates, Histamine Liberators, and FODMAPs next for a fuller picture.